Trim out the center vein of the Kale leaves and slice the leaves. You will need about 4 cups of the slice Kale leaves.

In a large pot over medium-high heat add the onion and celery and cook until softened and slightly browned. Stir in the minced garlic, and cook for another minute.

Add the remaining ingredients and simmer soup adding additional water if needed. Cook for 30 to 60 minutes or until Kale is tender. Adjust seasonings and serve with rustic crustly bread. Serve the soup, stirring a few drops of balsamic vinegar and a sprinkling of vegan parmesan into each bowl, if desired. Makes about 6 servings.